Molecular cuisine, a relatively new style of cooking, is taking the world by surprise and changing the way food is prepared, cooked and looked at. People are asking a lot of questions such as “Is it safe?,” What kinds of chemicals are used?,” “Who decided to start this whole thing?,” “How did it start, and when?,” and “What kind of equipment do the 'cooks' use?” These are all very good questions and the answers are out there, they just have to be found. Food and science have been combined to create something extraordinary called molecular cuisine.
The question that is probably going through the reader's head by now is “What is it?” Well, molecular cuisine is physics and chemistry applied food to create different flavours, textures and to amaze the five senses. It is also another way of preparing food to provide other ways of cooking and to create more possibilities for cooking food. There are many other names for molecular cuisine such as molecular gastronomy, avant-garde cuisine, experimental cuisine, modern cuisine, and modernist cuisine. The now late oxford physicist Nicholas Kurti and French chemist Hervé This came up with the term “molecular gastronomy” for the new style of cooking/science they started experimenting with back in the 1980's.
People are definitely interested in molecular cuisine but don't know whether it is safe or not. Some of the “chemicals” that are used in molecular cuisine come from natural origins. The material origin in typically plant, animal, marine or microbial based. Although some of the chemicals used can be more harmful than others. So, molecular cuisine is safe, but in moderation. That means that someone would not want to be eating molecular cuisine for every meal all of the time.
The chemicals that are used in molecular cuisine are labeled under divisions and even sub-divisions. Some of the chemicals used, for example, are agar (E406), dextrin...